Flavorful Instant Pot Mexican Rice Recipe

Let’s talk about a game-changer for your dinner table: Instant Pot Mexican Rice. This vibrant, flavorful dish is the perfect sidekick for tacos, enchiladas, or even a simple roast chicken. Growing up, Mexican rice was a staple at family gatherings, and I’ve adapted it to suit busy weeknights using my trusty Instant Pot. It’s quick, fuss-free, and loaded with bold, zesty flavors. So, grab your Instant Pot and let’s get started!

If you’re craving something fluffy, perfectly spiced, and downright irresistible, this Mexican rice needs to be on your menu!

Why You’ll Love This Recipe

• Quick & Easy: The Instant Pot takes all the work out of this recipe—it’s ready in under 30 minutes!
• Restaurant-Style Flavor: Achieve that rich, authentic taste with no fancy techniques required.
• Customizable: Spice it up with jalapeños or keep it mild—this recipe is all about making it your own.
• Perfect for Meal Prep: It reheats beautifully, so you can enjoy it all week long.

Ingredients Breakdown

• Long-Grain White Rice: For the best texture, stick with long-grain rice. Basmati works in a pinch!
• Tomato Sauce: Adds richness and depth of flavor. Swapping for diced tomatoes? Just blend them for a smoother finish.
• Chicken Broth: Enhances the flavor and adds a savory kick. Use vegetable broth for a vegetarian option.
• Garlic & Onion: Aromatics that form the base of every great Mexican rice.
• Seasonings: Cumin, chili powder, and smoked paprika give that signature warmth and spice.

Step-by-Step Instructions

1. Select the “Sauté” mode on your Instant Pot. Heat a drizzle of oil, then add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant.
2. Rinse the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice.
3. Add the rinsed rice to the pot and toast it for about 2 minutes while stirring—it adds a nice nuttiness.
4. Pour in the chicken broth, tomato sauce, cumin, chili powder, smoked paprika, and a pinch of salt. Stir to combine.
5. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 4 minutes. Once the timer goes off, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
6. Fluff the rice with a fork and garnish with freshly chopped cilantro. Your Mexican rice is ready to serve!

Chef’s Tips and Tricks

• Rinse the Rice: This step is crucial for getting rid of excess starch and keeping the rice from becoming gummy.
• Add a Pop of Color: Toss in frozen peas or diced bell peppers after the cooking cycle for a bit of extra texture and color.
• Boost the Spice: Add a diced jalapeño or a few dashes of hot sauce if you’re feeling adventurous.
• Avoid Sticking: Be sure to deglaze the pot (scrape the bottom well) after sautéing the onion and garlic.

Recipe Variations and Serving Suggestions

• Vegetarian: Swap chicken broth for vegetable broth and consider adding black beans or corn.
• Add Protein: Mix in shredded rotisserie chicken, cooked shrimp, or crumbled chorizo after cooking.
• Pairings: Serve alongside fajitas, burritos, grilled steak, or a simple salad for a complete meal.
• Breakfast Twist: Heat up leftovers with a fried egg on top for a hearty morning meal.

FAQs

Can I use brown rice? Absolutely, but note that brown rice requires a longer cooking time. Cook on high pressure for 15 minutes with a natural pressure release.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.

Can this recipe be frozen? Yes! Let the rice cool completely, then portion into freezer-safe bags or containers. Freeze for up to 3 months and reheat as needed.

Printable Recipe

I can’t wait to see how you make this recipe your own! Share your creations by tagging me on social media with #TheKitchensAid or leave a comment below to let me know how it turned out. Enjoy your perfectly spiced, fluffy Mexican rice!